- 3 tablespoons of butter
- 2 slices of bacon, chopped
- 2 large leeks, (white and light green part only), chopped
- 2 pounds yukon gold potatoes, peeled and chopped
- 4 cups chicken broth or vegetable broth
- 2 bay leaves
- In a heavy saucepan over medium heat, melt the butter. Cook until the bacon is crisp and the fat has been drained into the skillet. Cook until the leeks are soft in the skillet, then add the potatoes.
- Deglaze the pan with the white wine. Season with salt and pepper and add the broth, bay leaves, and thyme.
- Cook until the potatoes are very soft over low heat. Using an immersion blender, blend the soup until it is creamy and only a few chunks remain. Remove from the heat and set aside to cool before adding the cream. Season with more salt and pepper to taste, as well as a pinch of crushed red pepper or hot sauce, if desired.
- As it cools, the soup thickens slightly.
- Turn the Instant Pot to sauté mode. Melt the butter in the pot. When the butter has melted, add the bacon. Once the leaks are cooked, add the potatoes and cook until the leaks are tender. Season with salt and pepper to taste. If using wine, deglaze the pan. Combine the broth, bay leaves, and thyme in a mixing bowl. Cook for 9 minutes on high pressure by hand. Quickly release the pressure and turn off the heat. Using an immersion blender, lightly blend the soup. Pour in the cream.
- In a slow cooker, sauté the bacon in butter. Cook until the leeks are tender. If using wine, deglaze the pan. Combine everything in the slow cooker, including the potatoes, broth, thyme, bay leaves, salt, and pepper. Cook for 6-8 hours on low or 3-5 hours on high, or until the potatoes are tender. Pour in the cream. If necessary, season with salt and pepper.
- Vegetarians can use vegetable broth instead of chicken broth and leave out the bacon.
- Advance Preparation: This soup can be made ahead of time and refrigerated for up to 3 days. If the soup is too thick after reheating, add a splash of milk or cream. Taste and season with more salt, pepper, or thyme if desired. Freezing
- You can freeze the leek and potato soup for up to 3 months if you don't add the cream. Allow the soup to cool before transferring it to a freezer-safe container. Thaw in the refrigerator overnight or on the stovetop hot from frozen. When the cream is hot, add it.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 222Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 129mgCarbohydrates 35gFiber 4gSugar 3gProtein 5g